Plant-Forward
Delicious Tofu Saag with Garam Masala & Spinach
Discover the rich, spiced flavors of this Tofu Saag‚Äîa plant-based twist on a classic Indian-inspired dish! Made with creamy spinach, garam masala, and tender tofu, this recipe by Chef Healthy Henry is full of warmth and comfort. Perfect for a healthy, hearty meal that‚‘s packed with protein and fl
Ingredients
- 1 cup uncooked black rice (makes about 2 cups cooked)
- 1 tbsp avocado oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 serrano chile, chopped (optional)
- 2 tsp garam masala
- 1/2 cup water or vegetable broth
- 1 (14 oz) block extra-firm tofu, cubed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 cups fresh spinach (or 1 package frozen, thawed)
- 1/3 cup plain Greek yogurt
- Juice of 1/2 lemon
- 2 tbsp sliced almonds, toasted
Directions
- 1
Cook the rice: Rinse black rice under cool water. In a saucepan, combine with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook until tender, about 30–35 minutes. Fluff and keep warm.
- 2
Prepare the aromatics: In a large skillet, heat avocado oil over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Build the flavor base: Stir in garlic, ginger, serrano chile (if using), and garam masala. Cook for 1 minute, stirring constantly, until fragrant.
- 3
Simmer the tofu: Add water or vegetable broth, then gently add tofu cubes. Stir to coat and let simmer for 5–6 minutes so the tofu absorbs the spices.
- 4
Wilt the spinach: Add spinach in batches, stirring after each addition until just wilted.
- 5
Make it creamy: Reduce heat to low. Stir in Greek yogurt, lemon juice, salt, and pepper until combined. Simmer gently for 2–3 minutes to thicken slightly. Avoid boiling to prevent curdling.
- 6
Finish & serve: Spoon ½ cup cooked black rice into each bowl, top with tofu saag, and sprinkle with toasted almonds.
- 7
Photography Note: The website photo currently shows the dish served over white rice. The updated recipe uses black rice for extra nutrition and visual appeal.
